Apple Cider Doughnut Cake
Tip: Thoroughly spray your Bundt pan with baking spray right before adding the batter to ensure the pan is fully coated.
- 1 1/4 c. granulated sugar
- 1/2 c. light brown sugar
- 1 c. chunky applesauce, at room temperature
- 1 c. apple cider, at room temperature
- 3 large eggs, at room temperature
- 3/4 c. vegetable oil
- 2 tsp. vanilla extract
- 3 c. all-purpose flour
- 2 1/2 tsp. ground cinnamon
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/4 tsp. ground nutmeg
- Baking spray with flour
- 1/4 c. unsalted butter, melted
- For the cake: Preheat the oven to 350°F.
- In a large bowl, whisk together 1 cup of granulated sugar, light brown sugar, applesauce, apple cider, eggs, vegetable oil, and vanilla until well combined.
- In a medium bowl, whisk together the flour, 1 1/2 teaspoons of cinnamon, baking powder, baking soda, salt, and nutmeg until well combined. Gradually stir the flour mixture into the apple cider mixture, mixing until just combined.
- Spray a 10- to 12-cup Bundt pan with baking spray with flour. Pour the batter into the prepared pan. Bake until a wooden pick comes out with a few moist crumbs, 50 to 55 minutes. Let the cake cool for 10 minutes in the pan. Place a wire rack over a rimmed baking sheet.
- Meanwhile, in a small bowl, combine the remaining 1/4 cup of granulated sugar with the remaining 1 teaspoon of cinnamon.
- Invert the warm cake onto the prepared rack. Brush the cake with the melted butter and sprinkle it thoroughly with the cinnamon sugar, pressing to adhere. Let the cake cool completely before slicing and serving.
If apple cider doughnuts are your favorite orchard treat, you’ll love this Bundt cake. Applesauce and apple cider keep it moist and give it plenty of cozy apple flavor, while a generous coating of butter and crunchy cinnamon sugar makes every bite taste just like the classic doughnut. Best of all, there’s no mixer, apple peeling, or fancy decorating required. Share a slice with friends over a cup of coffee (or this mulled apple cider!). This is one of the best fall cakes you’ll make all season!
What can you use instead of apple cider?
If you can't find apple cider at your local market, cloudy or unfiltered apple juice makes a good substitute. Regular apple juice can also be used, but the cake will turn out sweeter and have a little less apple flavor.
What kind of applesauce is best for apple cider doughnut cake?
Use chunky, unsweetened applesauce for this recipe. It adds moisture, apple flavor, and small pieces of fruit without making the cake overly sweet. If you can’t find chunky applesauce, regular unsweetened applesauce works just as well, though the cake’s texture will be slightly smoother.
How do you store apple cider doughnut cake?
Cover the cake in plastic or place it in an airtight container and store at room temperature for up to 2 days.
Can you freeze apple cider doughnut cake?
Yes, this cake freezes well. Once the cake has completely cooled, wrap it in a layer of plastic, then a layer of foil. Freeze it for up to 3 months. Let the cake thaw in the refrigerator overnight or at room temperature for about 2 hours before serving.
Ingredients
- 1 1/4 cups granulated sugar
- 1/2 cup light brown sugar
- 1 cup chunky applesauce, at room temperature
- 1 cup apple cider, at room temperature
- 3 large eggs, at room temperature
- 3/4 cup vegetable oil
- 2 tsp. vanilla extract
- 3 cups all-purpose flour
- 2 1/2 tsp. ground cinnamon
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/4 tsp. ground nutmeg
- Baking spray with flour
- 1/4 cup unsalted butter, melted
Directions
- Step 1 Step 2 Step 3 Step 4 Step 5 Step 6.
